Abstract: A multifunctional near-infrared orthodontic accelerator for inhibiting dental plaque formation is provided, including a bottom brace, an outer periodontal brace, an inner periodontal brace, a tooth groove disposed between the outer periodontal brace and the inner periodontal brace, and micro vibrators disposed on a side close to the tooth groove. The outer periodontal brace and the inner periodontal brace are respectively provided with a holding groove therein, which is communicated with openings facing towards the tooth groove. The holding grooves are provided with tooth cleaning bars, which are connected through universal joints and disposed linearly. The tooth cleaning bars are provided with cavities, which are provided with blue light germicidal lamps fitted to inner walls of the cavities. The outer periodontal brace and the inner periodontal brace are equipped with infrared laser lights, and outer peripheries of the tooth cleaning bars are equipped with bristle strips.

Abstract: The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Abstract: The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Abstract: The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Abstract: The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during shallow frying of food products. Aerated oil compositions are prepared which are stable during storage and remain homogeneous with respect to the hydrophobin.